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Oven Cooking
Oven Vent
The oven is vented through the right rear surface unit. When the
oven is on, warm air is released through the unit. This venting is
necessary for proper air circulation in the oven and good baking
results. Utensils can be placed on the surface unit when the oven
is on, but they will become hot.
Arranging Oven Racks
Arrange the oven racks while the oven is cool. To remove,
pull rack forward until it stops. Lift up at front and slide out. To
replace, fit rack onto guides. Tilt front upward and slide into place.
To bake on one rack, place rack on guide second from the bot-
tom of the oven. To bake on two racks, place flat rack on guide second
from the top and the other rack on the bottom guide.
Baking
Selecting bakeware
To insure good baking results, use the proper baking pan.
Darkened pans are not suitable. Tin-coated, stainless steel and warped
or dented pans do not heat evenly and cause uneven baking.
Cakes, meat loaves, quick breads, pies or yeast breads bake best
in medium-weight aluminum or glass pans. When using glass pans,
reduce the oven temperature by 25 °F.
Cookies, biscuits or cream puffs bake best on medium-weight
aluminum sheets with no sides or very low sides. Baking sheets should
be small enough to allow two inches for air circulation on all sides.
Be sure to use the pan size recommended in the recipe. A batter
baked in a pan larger than the recipe recommends will usually be
crisper than it should be--if baked in a pan smaller than recom-
mended, it may overflow. When using pans of unusual shape, fill
to the top with water, measure the water and use 1/2that amount
of batter.
Baking hints
1. Always follow recipe or package instructions. Use the recom-
mended pan size. Cooking times may vary in high altitude
areas.
2. Baking results will be better if pans are centered as much as
possible. Be sure pans do not touch each other, the door, sides
or back of the oven. Allow about two inches of space around
each pan for air circulation.
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